HOW WELL DO YOU KNOW TURKEY ANATOMY

While the majority of the time you'll be cooking a whole turkey. It's important to understand the full anatomy of the turkey. Especially when it comes to cooking, carving, and serving later in the process. A turkey consists of primarily the breast, wings, drumsticks, and thighs. Let's help you dissect what is what.

TURKEY BREAST

The breast is considered white meat. This section ends up cooking the fastest because it has less fat and is, in most cases, directly exposed to the heat. The breast is the most common and largest part of the bird you will be eating.

TURKEY WING

Turkey wings are considered white meat and a pretty flavorful part of the bird. For those who enjoy the skin might prefer the wing as it has a higher skin to meat ratio than the other parts of the turkey.

TURKEY DRUMSTICK / THIGH

Located within the same section, the drumstick and thigh are considered dark meat. Because these two extremities are surrounded by connective tissue you'll notice they cook slower than your turkey's breast.

Buying a turkey can be intimidating because they can range in size quite drastically. Knowing how much meat you need for how many people you are feeding can also be stressful. The last thing you want is to spend all your time preparing and cooking a turkey to run out.

WHAT SIZE TURKEY DO I NEED

Don't stress about turkey sizes. Pick a turkey weight based on how many attendees you expect. Add about a 1/2 lbs. extra to these figures for the BEST leftovers. Just don't forget to ask your guests to bring their own Tupperware.

• 5-8 people = 8-12 lbs. turkey
• 8-11 people = 12-16 lbs. turkey
• 11-13 people = 16-20 lbs. turkey
• 13-16 people = 20-24 lbs. turkey
• 16-19 people = 24-28 lbs. turkey

HOW MANY TURKEYS CAN I FIT ON MY PELLET GRILL

How many turkeys you can fit on your pellet grill widely depends on your grill's size and the size of your turkey. If you're cooking for a larger group it may seem practical to get a large, gorgeous, Instagram-worthy turkey. However, we suggest cooking multiple smaller turkeys as they will cook faster and yield more food overall. Keep in mind, it's important to not overload your grill as it can throw the air flow off. We use a medium sized turkey for reference below.

• 20-inch grill = one, 12 lbs. turkey
• 24-inch grill = two, 12 lbs. turkey
• 36-inch grill = three, 12 lbs. turkey

HOW BIG OF A TURKEY CAN I FIT IN MY PELLET GRILL

Turkeys are tall and require a decent amount of space. All of our grills are able to successfully smoke a turkey. If you end up buying a turkey that is too tall, try spatchcocking your bird. Your bird will lay much more flat on your grill grates. A 24-inch pellet grill can house a turkey that is about 9-inches tall, while a 36-inch pellet grill can house an 11-inch tall turkey.

While fresh is always best, we understand not everyone will be able to snag a fresh turkey. Frozen works too. If that's the case--don't forget to thaw! When/how do I thaw a turkey? Great question. Large birds are difficult but give yourself some extra time before the big day and you'll have no problem!

Pick your poison—well not really. Either method is good. Brining is basically a fancy word for adding flavor...similar to seasoning a turkey. Here's a little breakdown of our findings on if you should wet brine or dry brine your turkey.

 

Trussing a turkey is a fancy word for tying your turkey up. Do you need to do it? Absolutely not. It's purely for aesthetics. So, if you're looking for that Instagram-worthy turkey then you may choose to truss. However, unlike tying a prime rib, trussing is not the practical route when shooting for a juicy bird. In fact, not only is this step fairly difficult for first-timers, but we've found that tying the legs blocks airflow. It ends up drying your turkey out more than anything. If trussing is a must for you, here's a quick rundown on how to truss a turkey.

1. Start by placing the twine around the back of the turkey.
2. As you bring the twine around to the front, make sure to pass overtop the wings, which will help hold them in place.
3. Run the twine along the leg joint and criss-cross it under the ankles.
4. Pull snug and crisscross the twine under the front of the bird.
5. Cross the ankles and wrap the twine around them, crisscrossing it on the underside of the ankles. Tie off the twine with a simple double overhand knot and trim the excess.

TURKEY CANNON

Ever heard of beer can chicken? Same concept, except it's with a much larger bird. Using a turkey cannon will infuse your turkey with both moisture and flavor. Pour a liquid of your choice (water, wine, beer, cranberry juice, etc.) down the tube to just before the bottom hole. (Optional: Add any flavor enhancers such as garlic, fruits, or vegetables.) Then simply slide the turkey down the cannon breast side up. Oil up the skin and put it in the pellet grill. Grab your Turkey Cannon/Infusion Roaster here.

DEEP FRYING

Deep frying a turkey is another popular cooking method that is worth mentioning. You’ll need an adequately large, yet safe pot and cooker to start. We sell one here on the website. Many of the poultry preparation steps are the same, however, you use cooking oil to cook your turkey all the way though. Many people choose this method to get a juicy inside and a crackly, crispy skin. There are pre-cautions that you need to make note of before settling on deep frying a turkey. 

 

-Do not cook a turkey weighing more than 18 LBS. Failure to follow this instruction will cause oil overflow.

-Do not let the oil exceed 400°F.

-Never drop food or accessories into hot cooking liquid. Lower food and accessories slowly into the cooking liquid in order to prevent splashing or overflow.

-Do not operate the Turkey Fryer under ANY overhead construction. Keep a minimum clearance of 10 FT from the sides, front and back of appliance to ANY construction.

 

Want a step-by-step instruction on how to deep fry a turkey? Grab the recipe here.

 

SPATCHCOCKING

There are a lot of reasons for spatchcocking your turkey vs. smoking the traditional way. The most commonly used reason is that a spatchcocked turkey will yield a crispier skin. While there is no spatchcock turkey cooking time chart, the turkey will cook in almost half the time. It also lays flatter so it may fit better in your pellet grill or oven (if vertical space is an issue.)

 

1. Using a good pair of kitchen shears, cut down both sides of the backbone and remove (*but, don't throw away!) It's easier to cut through the joints if you stay close to the backbone.
2. Turn the turkey over and firmly press down on the turkey breast. The breastbone should snap, allowing the turkey to lay flat.

*Check out the picture above. Remember that backbone we told you to remove but not toss? Since you can't stuff a spatchcocked bird, place a tray of stuffing under your turkey about halfway through your cooking process--with the backbone inside!) It'll catch all those messy drippings and give you TONS of added flavor.

Different woods burn differently and not just any variety hardwood will do for a turkey. If you're looking for a classic bold flavor we recommend a Mesquite or Oak pellet base. If you're looking for something on the sweeter side try a Cherry or Apple. And if you're unsure about which hardwood pellets to commit to, the Competition Blend is a safe route.

In our Pro series pellet grills and smokers you can use hardwood chips or chunks. The Woodwind Pro and XXL Pro have our new technology which give significantly more smoke flavor rivaling that of an offset stick smoker. The chips and chunks burn slightly "dirtier". This is where the majority of the flavor comes from. Pellet grills are amazing at flavor and convenience but critics will say they don't provide enough smoke flavor. If you are considering what wood to use and have the capability of picking up a Pro series pellet grill or vertical smoker, the wood you put in the smoke box will determine the ending flavor.